mole verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati&#x27;s Mexican Table Season 5, Episode 4 “Sunday Family Food”

Pork Tenderloin Enchiladas with Mole Verde

pork tenderloin (either 1 large or 2 smaller tenderloins)

garlic (minced

sage (or 1 tablespoon dried)

black pepper

olive oil (divided)

tomatillos (husked,

garlic

serrano

pumpkin seeds

white onion

romaine lettuce leaves

cilantro leaves (and upper part of stems)

parsley leaves (and upper part of stems)

corn tortillas

Radish Pico (for garnish)

Preheat the oven to 375 degrees Fahrenheit.

Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.

In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.

Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)

Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.

If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.

When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To prepare the tenderloin:

Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.

Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.

Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.

Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.

If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To make the mole verde:

Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.

Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.

If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

To assemble the enchiladas:

This chicken mole verde is a fresh springtime mole with tender pieces of braised chicken are cooked in a mixture of tomatillos, jalapeños, cilantro, basil, and thickened with pumpkin and sesame seeds.

Chicken Mole Verde

chicken,

vegetable oil

yellow onion, large dice

celery,

carrots, chopped

chicken broth

oregano

+ 1/4 cup vegetable oil

raw pumpkin seeds

almonds

white sesame seeds

tomatillos (about 5 large), husks removed

jalapeños,

poblano peppers, stemmed and seeded

white onion, chopped

cilantro

basil

coriander

Heat oven and season chicken. Heat oven to...

Heat oven and season chicken. Heat oven to 300°F. Pat chicken dry and season chicken pieces on all sides with salt and pepper.

Brown chicken. Heat oil in a large, oven-safe frying...

Brown chicken. Heat oil in a large, oven-safe frying pan or Dutch oven over medium-high heat. Add chicken pieces and brown on all sides, about 8 minutes. You may have to do this in batches depending on the size of your pan. Transfer chicken to a large plate, or baking sheet.

Add vegetables and deglaze pan. Add onion, celery, carrots,...

Add vegetables and deglaze pan. Add onion, celery, carrots, and garlic to the pot and cook until vegetables are becoming soft and browned, season with salt and pepper. Add broth and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.

Braise chicken. Return chicken to the pan and add...

Braise chicken. Return chicken to the pan and add oregano. Cover and place in the oven. Braise chicken until tender, about 1 hour.

Strain chicken and save chicken broth. Let cool, then remove...

Strain chicken and save chicken broth. Let cool, then remove chicken pieces to a large plate or baking sheet. Place a large fine mesh sieve over a large bowl and pour the remaining contents of the pan through the sieve. Discard the vegetables, but save the broth for the mole. This can be done a day in advance.

Start the mole sauce. Heat the 2 tablespoons of...

Start the mole sauce. Heat the 2 tablespoons of oil in a medium frying pan over medium heat. Add pumpkin seeds and toast until they become golden and start to pop, about 3 minutes. Remove to a large plate with a bamboo skimmer or slotted spoon, leaving any excess oil in the pan.

Toast almonds and sesame seeds. Add almonds to the...

Toast almonds and sesame seeds. Add almonds to the pan and toast until fragrant, about 3 minutes. Remove to the plate with the pumpkin seeds. Add sesame seeds to the oil and toast until golden, about 2 minutes. Remove to the plate with the other seeds and nuts, leaving any excess oil in the pan.

Boil tomatillos and peppers. Combine tomatillos, jalapeños, and poblanos...

Boil tomatillos and peppers. Combine tomatillos, jalapeños, and poblanos in a large pot. Cover with water and salt water generously. Bring to a boil and cook until tomatillos are soft, but not falling apart, about 7-10 minutes. Strain vegetables, saving 2-3 cups of the cooking liquid.

Blend the mole in batches. To a blender, add...

Blend the mole in batches. To a blender, add a spoonful of the tomatillo mixture, 1 cup of the reserved chicken broth, a spoonful of the nut mixture, a few onions, a garlic clove or two, some cilantro, and some basil. This is going to depend on the size of your blender, only fill the blender about 2/3 of the way full so it has room to blend.

Blend on high until very smooth, about 2...

Blend on high until very smooth, about 2 minutes. Pour into a large bowl and keep blending more ingredients, adding all the chicken broth and then some of the tomatillo cooking liquid 1/4 cup at a time if you need more liquid to get the blender moving.

Add salt and coriander to the last batch. To...

Add salt and coriander to the last batch. To the last batch in the blender, add 1 1/2 teaspoons salt and the coriander.

Fry mole sauce. Heat 1/4 cup oil in a...

Fry mole sauce. Heat 1/4 cup oil in a large Dutch oven over medium heat. Once oil is shimmering, add mole sauce (be careful, sauce will spatter) and fry the sauce, stirring constantly for the first few minutes. Bring to a boil, then reduce to a simmer. Cook, until sauce is thickened slightly. Taste and add more salt if needed.

Warm chicken in the sauce. Add chicken and...

Warm chicken in the sauce. Add chicken and let simmer until chicken is warmed through. You can serve right away, although it is best to make this a day in advance and let the flavors meld overnight before serving.

https://www.youtube.com/watch?v=XQHPyCfIbcs

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THE MOLE RECIPE FOR NEWBIES!

Chicken Mole Verde –A vibrant green mole made with tomatillos, cilantro, jalapeños, and thickend with pumpkin seeds and sesame seeds. Serve with Sofrito Black Beans and steamed rice for a delicious Mexican dinner. Low-Carb and Keto-Friendly!
Find the full recipe here: https://www.holajalapeno.com/chicken-mole-verde/

Ingredients
For the Chicken:
1 whole chicken, cut into 12 pieces or 12 pieces of chicken, (legs, breast) whatever you’d like
2 tablespoons vegetable oil
1 yellow onion, large dice
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic
2 cups chicken broth
4 sprigs oregano
For the Mole Verde:
2 tablespoons + 1/4 cup vegetable oil
1/2 cup raw pumpkin seeds
1/2 cup raw whole almonds
3 tablespoons white sesame seeds
14 ounces tomatillos (about 5 large), husks removed
3 jalapeños, stemmed and seeds removed if you’d like it less spicy
2 poblano peppers, stemmed and seeded
1/2 white onion, chopped
3 cloves garlic
1 packed cup cilantro
1 packed cup basil
1 1/2 teaspoons ground coriander

Instructions
Heat oven and season chicken. Heat oven to 300°F. Pat chicken dry and season chicken pieces on all sides with salt and pepper.

Brown chicken. Heat oil in a large, oven-safe frying pan or Dutch oven over medium-high heat. Add chicken pieces and brown on all sides, about 8 minutes. You may have to do this in batches depending on the size of your pan. Transfer chicken to a large plate, or baking sheet.

Add vegetables and deglaze pan. Add onion, celery, carrots, and garlic to the pot and cook until vegetables are becoming soft and browned, season with salt and pepper. Add broth and bring to a boil, scraping up any browned bits stuck to the bottom of the pan.

Braise chicken. Return chicken to the pan and add oregano. Cover and place in the oven. Braise chicken until tender, about 1 hour.

Strain chicken and save chicken broth. Let cool, then remove chicken pieces to a large plate or baking sheet. Place a large fine mesh sieve over a large bowl and pour the remaining contents of the pan through the sieve. Discard the vegetables, but save the broth for the mole. This can be done a day in advance.

Start the mole sauce. Heat the 2 tablespoons of oil in a medium frying pan over medium heat. Add pumpkin seeds and toast until they become golden and start to pop, about 3 minutes. Remove to a large plate with a bamboo skimmer or slotted spoon, leaving any excess oil in the pan.

Toast almonds and sesame seeds. Add almonds to the pan and toast until fragrant, about 3 minutes. Remove to the plate with the pumpkin seeds. Add sesame seeds to the oil and toast until golden, about 2 minutes. Remove to the plate with the other seeds and nuts, leaving any excess oil in the pan.

Boil tomatillos and peppers. Combine tomatillos, jalapeños, and poblanos in a large pot. Cover with water and salt water generously. Bring to a boil and cook until tomatillos are soft, but not falling apart, about 7-10 minutes. Strain vegetables, saving 2-3 cups of the cooking liquid.

Blend the mole in batches. To a blender, add a spoonful of the tomatillo mixture, 1 cup of the reserved chicken broth, a spoonful of the nut mixture, a few onions, a garlic clove or two, some cilantro, and some basil. This is going to depend on the size of your blender, only fill the blender about 2/3 of the way full so it has room to blend.

Blend on high until very smooth, about 2 minutes. Pour into a large bowl and keep blending more ingredients, adding all the chicken broth and then some of the tomatillo cooking liquid 1/4 cup at a time if you need more liquid to get the blender moving.

Add salt and coriander to the last batch. To the last batch in the blender, add 1 1/2 teaspoons salt and the coriander.

Fry mole sauce. Heat 1/4 cup oil in a large Dutch oven over medium heat. Once oil is shimmering, add mole sauce (be careful, sauce will spatter) and fry the sauce, stirring constantly for the first few minutes. Bring to a boil, then reduce to a simmer. Cook, until sauce is thickened slightly. Taste and add more salt if needed.

Warm chicken in the sauce. Add chicken and let simmer until chicken is warmed through. You can serve right away, although it is best to make this a day in advance and let the flavors meld overnight before serving.

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Find out more here: https://www.holajalapeno.com/chicken-mole-verde/

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HOW TO MAKE THIS GORGEOUS, SILKY CHICKEN MOLE VERDE | PIPIAN VERDE SAUCE WITH TOMATILLOS AND HERBS

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